Chicken and Chilli Pesto Swirls

Chicken and Chilli Pesto Swirls

Chicken and Chilli Pesto Swirls

This is a brilliant recipe for adults and children alike. I love-making these swirls as I can add what ever fillings I want to. Sometimes I add lots of hot spicy sauce in ones on one side of the tray, and on the other side I add cheese so my family will not complain – I love hot and spicy food and they don’t like things too spicy all the time!

I love-making this swirls during the summer as they are light and not to bad in terms of the amount of time it takes to make them, and trust me – there will be no waste at all – they disappear very quickly in my house!

I learned how to make this swirls from a good friend of mine, who also taught me a technique of cutting pastry properly without a knife! I have to say I was amazed by the result. Everyone has their way of doing things, and I do think we are all unique.

I am a great believer in balancing my food intake but one thing is for sure and that is I rarely eat pastry in my house, but for these swirls I make an exception as they are so very tasty and everyone loves them.

On medium heat fry the chopped onion, then the add the chilli pesto and cook until you see the oil floating.

Add the chopped chicken then both peppers and mix well cook for one minute, then add a drizzle of olive oil, then turn the heat off.

To make the dough:

In a food processor, with a dough hook, mix all the ingredients apart from the oil and switch the food processor on medium setting for about 5 min or until you see everything has binded together.

Gradually, add the water in the food processor, and keep mixing. Now add the olive oil, and keep mixing until all absorbed.

Oil a bowl , then put the dough in and cover. Leave in a warm place to double in size.

Now the the dough has risen, with your hand or rolling pin, roll the dough flat, about one inch or less in thickness then spread on the filling. Now roll (as the picture) then, at the end, seal with water.

Take a long sheet of cling film and roll into a long sausage shape, and then put in the freezer. (You can put it in the fridge but its quicker in the freezer) for about 1hr, ( the reason for this so you can handle and cut it better)

After the dough has firmed a bit, cut with a a string as in the picture into about 1" sections, then put them on an oiled oven tray.

Preheat the oven gas mark 4/180c then cook for about 20 to 30mins on middle shelf - it all depends on how thick you've made your swirls. If you're not using a fan oven, you may need to cook them for a little longer.

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About me

My name is Sally, and this month I have lots of new recipes to share with you. Cooking has always been an important part of my life, and I really enjoy creating new dishes. I would welcome your comments good or bad - this is how we learn to improve.